kaiseki

On this episode of the Japan Station podcast, Chef Brendan Liew talks about his experiences working as a chef in Japan, Japanese cuisine and his new cookbook Tokyo Up Late.

About Brendan Liew

Brendan Liew spent time at the three-Michelin-starred Nihonryori Ryugin in Roppongi, Tokyo, and Hong Kong, and studied the art of ramen-making in Japan before delving into kappo and modern kaiseki cuisine. In Melbourne, he has worked at Kappo and Supernormal, had a pop-up cafe, Chotto, and is currently at Minamishima. He has travelled extensively through Japan’s countryside and major cities to explore, learn, and live Japan’s culture and cuisine.

Topics Discussed

• Brendan Liew's first visit to Japan
• Food in Japan
• How Brendan Liew was able to get a job in a French cuisine restaurant in Japan
• About Brendan Liew's experiences working in a restaurant in Japan
• The hierarchy in Japanese restaurant kitchens
• About learning to make ramen in Japan
• About ramen broth
• About sushi chefs and the training of sushi chefs in Japan
• Japanese language in the kitchen
• About kaiseki vs kappo
• About the book Tokyo Up Late
• About going out for drinks after work in Japan
• About makanai
• About korokke
• And much more!

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Links, Videos, Etc.

To pick up a copy of Tokyo Up Late consider using the Amazon affiliate link below.

• Tokyo Up Late: Iconic recipes from the city that never sleeps

Unfortunately, it does not appear that Chef Liew's other book is available for purchase on Amazon.

Don't forget to check out the latest episode of Ichimon Japan.

• Why are these things so expensive in Japan? (Randoseru, Delivery Pizza, Fruit) | Ichimon Japan 63

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Full Show Notes

Get the full version of show notes at https://www.japankyo.com/category/podcasts/japanstation/

There are two very important words in Japanese with deep meaning but no equivalent sentiment in the English concept of language. Itadakimasu and gochiso sama are very important parts of the dining etiquette in Japan. Itadakimasu is said just before eating, it literally means “to receive” or “accept ” but in this context more like a DNA infused Japanese Way in a ritualistic connotation, you could almost say it’s like a prayer.

Read about "PONDS OF ALCOHOL, FORESTS OF MEAT（SUMPTUOUS FEAST）" here.

This week on Japan Eats, host Akiko Katayama is joined by Howie Velie, Associate Dean of Culinary Arts at the Culinary Institute of America, and culinary student Jose Ganem to discuss the school's new Japanese culinary program. The "Advanced Cooking: Japanese Cuisine" curriculum covers Japanese history and culture, along with the ingredients, flavors, textures, and techniques of authentic Japanese cooking.